Add frozen butter and quickly pulse 6-8 times or until butter is just incorporated into the flour mixture. Add in mini chocolate chips, but do not pulse again!

In a large bowl, mix egg, vanilla, and ½ cup half and half.

Add the dry mixture to the wet mixture and gently stir just until half-way combined. Quickly add the frozen raspberries (straight from the freezer!) and knead the dough gently, until it all comes together.

Turn the dough out onto your baking sheet and knead just a few more times with your hands, and then form into a circle - about ¾ inch thick and 8 inches in diameter. Cut the circle into 8 wedges using a knife.

Bake for 25 minutes, or until golden brown and cooked through on the top. Remove from the oven, and allow to cool.

In a small bowl, combine the powdered sugar, vanilla extract, and water. Drizzle over the cooled scones, and allow the glaze to set.

Enjoy! :)

Recipe by Grain Changer at http://grainchanger.com/gluten-free-chocolate-raspberry-scones/